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STUDY SEES NO SCIENTIFIC BASIS FOR WIDESPREAD GLUTEN AVOIDANCE…

October 17, 2012

“There is no evidence to suggest that following a gluten-free diet has any significant benefits in the general population.” That is the finding of a study published in the September 2012 issue of the Journal of the Academy of Nutrition and Dietetics.

The study was written by Glenn A. Gaesser, a professor at Arizona State University, and Siddhartha S. Angadi, a postdoctoral scholar at the University of California, Los Angeles, School of Nursing. For those without celiac disease or glutensensitivity, gluten-free dieting “may adversely affect gut health,” the authorsconcluded.

Noting that gluten-free dieting has gained considerable popularity,they said additional research is needed to “clarify the health effects of glutenand potential consequences of avoiding gluten-containing grains.” While no datahave been published to support a weight loss claim for going gluten free, thereare several studies of celiac patients that suggest body mass index status maydeteriorate for those on a gluten-free diet.

The study also identifies a number of potential health benefits associated with gluten that could be imperiled on a gluten-free diet. “Gluten-rich grains, especially wheat,may have health benefits attributable to naturally occurring fructan-typeresistant starches as well as gluten itself,” Dr. Gaesser said. “By creating ahealthy composition of colon bacteria, whole grain wheat products may protect thegut from some cancers, inflammatory conditions, and cardiovascular disease.Gluten, and one of its component proteins gliadin, may contribute to bloodpressure control and immune function. Because wheat is the main source of glutenin the American diet, these studies may help explain the consistent findings ofhealth benefits of whole grain consumption.” Dr. Gaesser, who has been anoutspoken critic of anti-carbohydrate dieting, is the advisory board chairman ofthe Grain Foods Foundation. He was engaged by the G.F.F. to review the scientificliterature associated with gluten-free dieting. In an introduction, Dr. Gaessersaid the top reason consumers cite when purchasing gluten-free products is that“they are perceived to be healthier than their gluten-containing counterparts.”